Pan-Roasted Chicken Breasts w/ Garlic & Sherry Sauce

4 Servings

30 min Cook Time

Bone-in, skin-on chicken breasts are pan-roasted until the skin is crispy and golden, then finished in the oven. A quick and flavorful sauce made with garlic, sherry, and chicken broth is created from the caramelized drippings left in the pan.

Ingredients

BONE-IN, SPLIT CHICKEN BREAST2 (12-ounce) breasts, trimmed and brined if desired

(1704g)

Coarse Kosher Saltto taste

(0g)

Ground black pepperto taste

(0g)

VEGETABLE OIL2 tsp

(30g)

GARLIC3 cloves, sliced thin

(0g)

Gold Medal All-Purpose Flour (caja)1 tsp

(5g)

Organic chicken broth, chicken1/2 cup

(120g)

Dry Sherry1/4 cup

(60g)

Thyme2 sprigs

(0g)

Unsalted Butter1 tbsp, chilled

(14g)

Lemon juice, raw1/2 tsp

(3g)

Instructions

Step-by-step guide

1
Adjust oven rack to lowest position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper.
2
Heat oil in 10-inch oversafe skillet over medium-high heat until just smoking. Lay chicken skin side down in skillet and cook until well browned on first side, 6 to 8 minutes, reducing heat if pan begins to scorch.
Timer: 8m
3
Flip chicken skin side up and continue to cook until lightly browned, about 3 minutes.
Timer: 3m
4
Flip chicken skin side down and transfer skillet to oven. Roast until chicken registers 160 degrees, 15 to 18 minutes.
Timer: 18m
5
Using potholders (skillet handle will be hot), remove skillet from oven. Transfer chicken to serving platter and tent loosely with aluminum foil.
6
Bring careful of beef skillet handle, place off stovetop. Combine garlic and cook until softened, about 30 seconds. Combine cornstarch chicken broth in small bowl, whisk in butter and lemon sauce. Whiskin butter and lemon sauce. Season with salt and pepper to taste. Pour sauce over chicken and serve.